Preheat your oven to 300°F (150°C). While the oven heats, arrange six ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.

In a medium saucepan, combine heavy cream, granulated sugar, and kosher salt. Over medium heat, gently warm the mixture, stirring consistently until the sugar dissolves and the cream begins to steam, about 5–7 minutes.

In a large mixing bowl, add room temperature egg yolks and whisk them vigorously until pale and slightly thickened, about 2-3 minutes.

Gradually pour the warm cream mixture into the egg yolks while continuously whisking to temper the eggs.

In a small bowl, dissolve the instant espresso powder in Kahlúa. Mix this into the custard until fully incorporated, then strain through a sieve into another bowl.

Carefully divide the custard mixture among the prepared ramekins. Bake for 25-35 minutes until the edges are set but the center jiggles slightly.

Once baked, remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then, cover with plastic wrap and refrigerate for at least 4 hours.

Just before serving, sprinkle granulated sugar on top of each custard and caramelize using a kitchen torch or by placing them under the broiler.

Allow the caramelized topping to cool for a minute before serving your Creamy Coffee Crème Brûlée chilled.